It’s a trend worth noting – more community agriculture groups are including craft beer at the table. For decades, I’ve thought that vegetables pair more wonderfully with craft beer than wine. Now, there’s some company from both craft brewers and chefs, in appreciation of artichokes, asparagus, heirloom tomatoes, roasted corn chowders, and other veggie cuisine matched with ales and lagers…

On August 26, chef Alec Lopez of the Armsby Abbey and the Pretty Things Ale Project are producing a farm to table beer dinner. “The month of August brings some of the most amazing vegetables from our local farms, the ripest fruits from our favorite orchards, farmstead cheeses… so what better way to honor them then a Farm-to-Table VEGETARIAN Beer Dinner?” Owner/Brewer Dan and Martha Paquette of Pretty Things Ale Project will chat about each of their beers.

And organically raised meats are also alluring matches on a farm to table menu. Jason Ebel of Two Brothers Brewing in Warrenville, IL, hosts a farm to table beer dinner each summer with City Provisions, a Chicago-based catering company with an environmentally conscious ethos. “We take a bus to a local farm, Faith’s Farm in Bonfield, IL, and talk about the sustainable raising of farm animals such as chickens and pigs, on the bus ride down. When we arrive, we tour the farm and have a wonderful beer and food pairing dinner, with all provisions from Faith’s Farm.” It’s almost twelve hours of travel and talk, bonhomie and beer, and a chance for participants to really unwind from city life through a relaxed feast on the farm.

Abita Brewing Co. is helping to support a wonderful cause, the filming of a new documentary series about New Orleans food traditions, “Ma Louisianne,” hosted by star chef John Besh.
As filmmaker Gaylon Emerzian writes, “Abita Beer is brewed in the quiet town of Abita Springs, about one hour north of New Orleans, across Lake Pontchartrain. Like any number of businesses in the area, Abita’s microbrewing facility was damaged in Hurricane Katrina. The facility’s roof was torn off and the power was out for six days. A thousand barrels for beer were spoiled. Getting the brewery back on line was a huge endeavor. And while the Abita Brewery was making a comeback, they didn’t forget those less fortunate.

Shortly after the hurricane, Abita launched Restoration Ale, a light, English-style pale ale. Abita donated a portion of the profits from the sale of each six pack to Katrina relief and to date has raised almost $600,000.

We applaud Abita’s efforts to help keep the community and culture of New Orleans alive.

Portland chefs love to kick back with a cold craft brew on the patio as they cook up their favorite grill grub.  The Oregon Brewers Guild asked five local chefs for their favorite barbecue pairings, so that we could pass them along to you. Enjoy these refreshing recommendations from Munich on the Willamette…it is Oregon Craft Beer Month after all!

Ten 01 – Burger
Chef Benjamin Parks of Ten 01 restaurant loves pairing the restaurant’s signature burger with Deschutes Brewery’s Mirror Pond Pale Ale. The brew’s classic hop aromas and flavor make it perfect with a burger. The hoppy bitterness provides a great balance that cuts through the fat – it’s just enough hops without being overwhelming, the perfect balance. “During the summer I live off our burgers and this beer,” says Parks.

Red Star Tavern & Roast House – Ribs
Grilled meats take center stage year round at Red Star in downtown Portland, so Chef Tom Dunklin takes a seasonal approach to beer pairings. For ribs off the backyard barbecue in summer, Dunklin recommends a Bridgeport Blue Heron Pale Ale. The round and soft texture of this pale ale complements the rich, smoky flavor of barbecued ribs, while the refreshingly crisp finish quenches a summer thirst.

Tabla Mediterranean Bistro – Salmon
Anthony Cafiero, chef de cuisine at Tabla Mediterranean Bistro, loves barbecued salmon during the summer months and recommends pairing it with a Ten Barrel Summer Ale from Bend, OR.  Salmon is naturally rich in omega-3 fatty acids and Ten Barrel’s Summer Ale offers a nice mix of malts and hops to balance the meaty flavors with a dry finish.  Cafiero likes to keep it simple, flavoring his salmon with a bit of lemon juice and fresh rosemary from the garden.

Café Nell – Pork Tenderloin
For pork tenderloin, Café Nell Executive Chef Andrew Garrett recommends pairing it with Southern Oregon Brewing Company’s SOB Pale Ale. This sweet and hoppy ale hits a balance that can be hard to find in pale ales, and it has a full front and smooth finish that completes the palate. This ale will work with any pork dish, but Garrett suggests pork tenderloin basted with a sweet plum marinade, grilled and served with fresh sweet corn basted in butter or grilled pluots.

Wildwood – Lamb
With a philosophy of letting ingredients shine, Wildwood Executive Chef Dustin Clark finds that the barbecue is the perfect medium. For grilled lamb simply seasoned with salt and pepper, Clark recommends Terminal Gravity IPA out of Enterprise. Yes, it’s hoppy… but that big hop flavor is backed by the subtle sweetness of malt for a balance that doesn’t overwhelm the mild gaminess of the lamb, but instead accentuates it.

Tomorrow, packing up the cooler and BBQ tongs, and heading to Athens for Ohio Brew Week, the original civic celebration of all things beer (started in 2005, which has spawned several other beer/brew weeks across the country). It’s actually held in a downtown district where all the events are so close, it’s possible to park the car for the weekend and walk to all the goings on. I’ll be doing several talks with tastings on Friday, and helping with judging the barbecue contest as well. Chris O’Brien, the Beer Activist, will be there, as we’ll be signing books at the Little Professor Book Store. Look for details online at ohiobrewweek.com

A delightful evening of dining with Bell’s beer on August 3 at Tess (2499 N Bartlett Ave., 414-964-8377) which is one of the hidden gems of Milwaukee’s east side. Here’s the menu from restaurateur Mitchell Wakefield and local Bell’s rep Paul Moebius – the guest speaker will be Marty Compton from the brewery HQ in Kalamazoo – just 20 seats left out of 75 for the evening – tickets are $48 per person which includes tax and gratuity and the chance to win special Bell’s beer gear!

Here’s tonight’s menu for a first-ever beer dinner from Triskele’s Restaurant, in Milwaukee’s Walkers Point neighborhood, featuring craft brews from the Upper Midwest – to reserve a seat, call 414-837-5950:

Prince Edward Island Mussels in Bison Blonde Lager w/Fresh Shallots and Fried Parsley
Served w/Water Buffalo Bison Blonde Lager

New Glarus ”Totally Naked” Cheddar Fondue w/Grilled Usinger’s Polish Sausage and Caraway Crostini
Served w/New Glarus Totally Naked Lager

Roasted Vidalia Onion Salad w/Fresh Chives and Bacon Vinaigrette
Served w/Central Waters Ouisconsing Red Ale

Grilled Beef Short Ribs w/Founders “Dirty Bastard” Scotch Ale-Tomato Glaze and Smokey Blue Cheese Potato Croquette
Served w/Founder’s Dirty Bastard Scotch Ale

Dark Chocolate-Apricot Torte with Butter Walnut Brittle
Served w/Sand Creek Oscar Oatmeal Stout

Mmm, taste-testing recipes for Thursday’s class at Larry’s Market in Brown Deer – am excited to be back teaching under the big tent in the beer garden – we’ll sample grilled Juusto bread skewers with pineapple and peppers in a brown ale glaze and other treats served hot from the barbecue. Just $25 per person, and for more information, contact Larry’s Market, 8737 N. Deerwood Dr., Brown Deer, WI 53209, 414-355-9650  or email – bigcheese@larrysmarket.com

Now that it finally feels like summer, Wisconsinites are out grilling in full force – and there’s even a Grilling with Beer competition set for Wednesday night in Appleton, at the Radisson Paper Valley hotel – featuring professional chefs from area restaurants and caterers. The cook-off is sponsored by Wisconsin Distributors, and will feature beers from Goose Island, New Belgium Brewing Co. and more. Chefs are being creative in cooking with beer, such as Big Tomatoes’ Fat Tire Brined Pork Eye with Pomegranate-Ale BBQ Sauce served with grilled sweet corn and poblano peppers,  or the grilled Goose Island Urban Shrimp with a 3-1-2 Punch.

I’ll be there, both as a judge and as a guest author, signing copies of The Best of American Beer & Food, and Grilling with Beer. Tickets are $15 – contact Brian Eschenbauch, 920-733-8000 x1511 for details.

Jim Javenkoski of Arcadia Ales and the James Beard award-winning filmmaker, Gaylon Emerzian, whose documentary, Living on the Wedge, is all about artisan cheese, will join Sara Hill of the Wisconsin Milk Marketing Board in a guided tasting at Provenance’s Logan Square location (2528 N. California Avenue, Chicago) from 7-9 p.m…wish I could be there! Here’s a write-up from Chuck Sudo and best of all, it’s free to attend and taste.

This menu from a Philly chef sounded both whimsical and wonderful – proving that craft beer and food pairings can be playful:
Philadelphia’s Supper restaurant is kicking off National Picnic Month on July 1 with a special Happy Hour, offering a dozen different modern interpretations of Deviled Eggs and special pricing on cans of Sly Fox beer.  The deviled eggs will be offered individually for $1 apiece or diners can order all 12 varieties for $9.  For $3 more, picnic-lovers can add a can of Sly Fox Beer, such as Pikeland Pils, Phoenix Pale Ale or Royal Weisse Ale.

Chef-owner Mitch Prensky’s unusual and classic interpretations of deviled eggs, a perfect picnic food, are at once innovative and familiar.  In keeping with the restaurant’s farm-to-table menu, Supper’s deviled eggs are prepared with locally sourced ingredients.  “Our deviled eggs are the perfect summer treat,” says Prensky, who counts more than 20 varieties of deviled eggs in his repertoire and uses top quality chicken eggs for his deviled creations.

The 12 tempting offerings will include:  Sriracha Deviled Egg with pickled daikon, carrot and coriander;  Pistou Deviled Egg with ratatouille;  Horseradish Deviled Egg with steak and Roquefort;  Deep-Fried Scotch Deviled Eggwith country sausage;  Wasabi Deviled Egg with uni and crispy nori; Saffron Deviled Egg with salt cod and roasted garlic; Black Truffle Deviled Egg; Chevre Deviled Egg with asparagus; Lobster Deviled Egg with dill crème fraiche; “Bacon and Egg” with braised bacon and Cheddar; Smoked Chile Deviled Egg with roasted corn-red onion salsa; Vadouvan Spiced Deviled Egg with roasted cauliflower and mint.

For more information about Supper’s deviled eggs or their National Picnic Month kick-off celebration, visit www.supperphilly.com.